Nutrition Care For Children

AIP Butternut and Brats Pasta

A simple one dish meal, warm, hearty, satisfying, and surprisingly delightful!

CourseMain Dish

Servings	Prep Time
4-6large servings	40minutes

Cook Time

15minutes

Servings	Prep Time
4-6large servings	40minutes

Cook Time

15minutes

Ingredients

1.5pounds organic butternut squash(whole squash weight, before preparing for bake)
115 oz can organic butternut squash(if not using fresh squash, use this instead)
112 oz package organic chicken bratwurst(see link to Whole Foods brand above)
3cloves garlic, minced
2Tablespoons olive oil
1-2Tablespoons honey
1-2Tablespoons ghee(butter ok if preferred)
2 scallionschopped
1 lemon(1 large or 2 small lemons), cut in quarters, seeds removed
1package Tolerant Red Lentil Penne Pasta
salt and pepperto taste

Instructions

If you are baking a fresh butternut squash for this recipe, start this about 90 minutes before you want the dish ready. – Slice the squash in half lengthwise, scoop out seeds, and place face down in a glass ovenproof dish with 1/2 inch of water in it. Use two dishes if needed. – Place in a 400 degree oven and bake x 1 hour, til a knife poked through the skin moves easily through the squash. – Once baked soft, remove the squash from oven. Scoop the baked squash out of its skin – an ice cream scoop works well for this task. You may want to wear silicone oven mitts too, as the squash will be very hot, or simply let it cool enough to handle. – Scoop it into a mixing bowl or food processor. Add the ghee (or butter), honey, and dash of salt. Blend til ghee/butter melts through and all ingredients are evenly mixed. Set aside, keeping the squash warm. – If using canned squash, heat it in microwave or on stove top, add ghee, honey and salt, and set aside.
Remove bratwurst from the package and slice it into thick coins, before cooking.
Heat olive oil in large skillet to medium-high temperature. Add the sliced bratwurst and brown on both sides of coins.
Lower heat to medium and add minced garlic and scallion. Sauté for 2-3 minutes, enough to soften but not burn the garlic.
Squeeze juice of each lemon wedge in to the sauté to deglaze the pan. Once juice is squeezed out, drop each lemon quarter in to the skillet and continue cooking on low-medium heat for 2 more minutes, so the lemon rinds soften.
Stir in the cooked squash and blend well with the sauté.
Toss the squash sauté over the cooked pasta and serve warm.

Recipe Notes

We happened to have a bigger than usual squash to use up on the day that we cooked up this recipe – so our images show a lot of squash. No need to go that big, but it works either way.